Asiago Tortellini Alfredo with Grilled Chicken

Satisfy your cravings for comfort food with a decadent dish that combines rich, creamy Alfredo sauce, tender cheese-filled tortellini, and flavorful grilled chicken. Asiago Tortellini Alfredo with Grilled Chicken offers a luxurious dining experience that’s perfect for both casual weeknight dinners and special occasions. Join us as we explore each ingredient and its role in creating this mouthwatering masterpiece, along with step-by-step instructions for preparation.


  • Refrigerated Five-Cheese Tortellini (20 ounces): The star of the dish, refrigerated five-cheese tortellini, brings a burst of cheesy goodness to each bite. Cooked according to package directions, these pillowy pasta pockets provide a satisfying base for the creamy Alfredo sauce.
  • Boneless Skinless Chicken Breast Cutlets (1 to 2 pounds): Tender and juicy grilled chicken breast cutlets add a protein-packed element to the dish, complementing the creamy pasta with their savory flavor. Marinated in olive oil and Italian herb seasoning, they provide a delightful contrast to the richness of the Alfredo sauce.
  • Salted Butter (6 tablespoons): Salted butter forms the base of the velvety Alfredo sauce, lending a rich and creamy texture. Melted with minced fresh garlic and garlic powder, it infuses the sauce with a subtle depth of flavor.
  • All-Purpose Flour (2 tablespoons): All-purpose flour acts as a thickening agent in the Alfredo sauce, helping to achieve the desired consistency. Combined with butter and cooked to a golden hue, it creates a roux that serves as the foundation for the creamy sauce.
  • Whole Milk (1 ½ cups) and Heavy Cream (1 ½ cups): Whole milk and heavy cream provide the creamy base for the Alfredo sauce, contributing to its luxurious texture and richness. Simmered together with the roux, they create a velvety smooth sauce that coats each tortellini and chicken piece.
  • Grated Parmesan Cheese (1 cup): Grated Parmesan cheese adds a sharp and nutty flavor to the Alfredo sauce, enhancing its depth and complexity. Melted into the creamy mixture, it provides a distinctive taste that elevates the overall dish.
  • Seasoned Bread Crumbs (3 tablespoons) and Asiago Cheese (3 tablespoons, shredded): A crunchy and flavorful topping of seasoned bread crumbs and shredded Asiago cheese adds texture and visual appeal to the dish. Sprinkled over the assembled tortellini and chicken before baking, they create a golden crust that delights the senses.
  • Fresh Chopped Parsley (2 tablespoons): Fresh chopped parsley serves as a vibrant garnish, adding a pop of color and freshness to the finished dish. Sprinkled over the top, it provides a contrast to the rich and creamy components, enhancing the overall presentation.

Preparation Method:

  1. Cook the Tortellini: Cook the refrigerated five-cheese tortellini according to package directions until al dente. Drain well and set aside.
  2. Prepare the Grilled Chicken: In a bowl, combine olive oil, Italian herb seasoning, salt, and black pepper. Marinate the boneless skinless chicken breast cutlets in the mixture for at least 30 minutes. Grill the chicken over medium heat until cooked through and golden brown on both sides. Cut the grilled chicken into strips and keep them aside for later use.
    • Top of Form
  3. Make the Alfredo Sauce: In a saucepan, melt salted butter over medium heat. Add minced fresh garlic and garlic powder, cooking until fragrant. Whisk in all-purpose flour until smooth, then gradually pour in whole milk and heavy cream, stirring constantly. Cook until the sauce thickens, then add grated Parmesan cheese and stir until melted and smooth.
  4. Assemble the Dish: Preheat the oven to 375°F (190°C). In a large baking dish, combine cooked tortellini and sliced grilled chicken. Pour the prepared Alfredo sauce over the top, ensuring everything is evenly coated.
  5. Prepare the Topping: In a small bowl, mix together seasoned bread crumbs, shredded Asiago cheese, olive oil, and fresh chopped parsley. Sprinkle the mixture over the assembled tortellini and chicken.
  6. Bake the Dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and bubbly.
  7. Serve and Enjoy: After baking, take the dish out of the oven and allow it to cool for a brief period, and garnish with additional chopped parsley if desired. Serve hot and savor the creamy comfort of Asiago Tortellini Alfredo with Grilled Chicken.


In conclusion, Asiago Tortellini Alfredo with Grilled Chicken offers a sumptuous dining experience that’s sure to delight your taste buds. From the cheesy tortellini and tender grilled chicken to the velvety Alfredo sauce and crunchy topping, each component contributes to a harmonious and indulgent dish. Whether enjoyed as a cozy family dinner or shared with friends at a gathering, this creamy comfort food is guaranteed to be a hit. So, gather your ingredients, follow the simple preparation method, and treat yourself to the creamy delight of Asiago Tortellini Alfredo with Grilled Chicken today!